4Meanwhile, in 2-quart saucepan, cook milk and pudding mix over medium heat 5 to 8 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add chips; stir until chips are melted and smooth. Pour into medium bowl; cover surface of pudding with plastic wrap. Refrigerate about 2 hours or until cold.

5Spoon and spread pudding evenly into crust. Refrigerate at least 4 hours until set. Top each serving with whipped topping and chocolate curl.

Notes

Tips

Expert Tips

Increasing the number of servings is an easy way to decrease calories and fat. Try 12 servings—then the pie should last longer, too!